Cook the pasta according to package instructions; drain and set aside.

In a large skillet, heat olive oil over medium heat. Add chicken slices and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.

In the same skillet, add minced garlic and cook for 1 minute until fragrant.

Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.

Add grated Parmesan cheese and stir until melted and sauce thickens.

Stir in sun-dried tomatoes and fresh spinach, cooking until spinach wilts.

Return the cooked chicken to the skillet and mix with the sauce.

Add the cooked pasta to the skillet and toss everything together until well coated.

Serve hot, garnished with extra Parmesan if desired.